Culinary device



son e of w, its most va of fruits and vegetables niifnero 1 bevelanglewouldtafford" vth of peel from the product-bein'g pared PatentedNov. .9, 1943 Genericallyjthe invention await iiiitiiijs hp;

plication relates to knives andf 'speoi fically to h. 1 F r n kn ves haarenow in g n r useit is rather difficnlt to pare or"pee1 thin skinnedproducts withoutfpeeling. too deep 'or onpeel. This is indOubtedly d 1eto theffaotthat the thiekness of thepeelingfis dependent enthe knivesare in nowav self g uiding'.

mineral salts are located. Qons'eqi ently; firregnlar-or thickparingscaus" the omm ityitq lo stituents.

prehiat'e'd that jthecoring m me has" caused undue lossof valuable partsof the product,

Moreover; it willb In devising baiifig*k iveS-=tiiat and gcpee the abovedefects,- I conducted numerous, experimerits with several ty es iaperng-kniv s"; andmy nltinrate conclnsionwastha aparin k "v d dwith a-bla qailifieat f aih a a .4 .l W951 esirabl la suits. More specifically ,1discovered th at"the ef ficienoy of a paringknifed ieit h er above or"belovv' a critic 'p1oyed.-' Also; l found thatthe eifioie ncy oj fhaparing knife decreases when the. bladej thickness i f ab el c iconsequence-git isf'only when th b reas'es' whenangle's range areemblade thickness are; correct that I ride at'a shallowfand comparatvely uniform pared andproduc'efies'irableresults An object of thisinvention is t D! de ing knife that is simple inconstru ctionandithatcan beused to removea relativelyg thin lager it n imum of waste,

' Another'object ofthis inventionis to brovid'e a paring knife havingi'cornora-ted'thereftn an w n ,v V, onn ziuty mivlcnllf i ibia ls ydverbeylflnlgie,La. Atpncation-mine 2, mnyseria'l No. eaten g few whichalsoserves a guid'ef the paririig knife over the area of the prodnctbeing pared} j Y 'To "achieve the above "and other .objects,;my

invention embraces. providing aparing knif blade v witha beveled surfacethat forms an angle" of froInZS to 33 with the blade face and havinga:bladeofa'thickrksfroni .055 to .095 inch. n so n t n s t blad may havei r ra e here i fihi ri member for removing fse itaking an unevehiqkness irr remo ajndseediceusj "I y v "d5 othei' 'o-bjiects in view,which may be incident to improvements; theinven- 1 tion consists in' thepartsand combinations to be hereinaiter set forth an'd claimeiwith theunder- 15 standing thatthe several-necessary elements p end ma 420 e q rt ke linvention rnore clearly .uhd od; av h w? n t e co drawing meansfor carrying thesanie into praetio'ali effect withoiit' lirni t'ing the;improvements in their te r applications to the particular con- 25striiotionswhich, for the; purpose of explanation,

- have beenmadethe subject of illustration.-

In the drawing; W

i u -aise i n wiwtakna dfi thel 5 'in Figure 1' but incli'idingf'alsogacoring unit at v the' endt'l e l v "Figure? is a detail vie oi *tnfblad' shown in 4o FigureS illustrating the poring-"unit.

Figure ;6 is a sectional view taken along the line ii- -iof ififigurlookingiin tne direction of the aerate a. v

Figure Tis a sectional yiewtaken along the line 1'45 I -Tot Figure 5looking in"the di ec on of the arrows. V i V w Figi'iretis a sectionalviewtaken along the line 8 -8 of Figure 5 looking-in the direction ofthe arrows;

0 Figure 9 is a view in stagna ion showing'a furtherniodificationhf'my'paring knife wherein a'double paring edge is provided.

The preferred, embodiment of my inventive -concept' is illustrated inFigures 1 and 2 wherein rvide a paring knife; having aibevercutting'surifib Igvhaveishowri a blade rnember that is rela- F ura i fiide lyeb l iew a p in ikni k em in m in en so of the blade (Figure 1).' Thesurface 4 as shown in 'Figure 2. forms en angle of, 30?. withv the bladeface and the' blade-4s preferably? .Q 9 0 iinchfin thickness.

I have discovered that a knife having the de tails of construction setforth is very easy to us and of even greater importance, it enablesiathinner peeling to be produced.

The bevel angle, that is, the acute angle formed" at the cutting edge ofthe blade; determines how '3 deep or how shallow the blade will ride,once the paring process is begun. In fact, theb'evel' angle fixesthedepth .of peeling, and it is apparent that-this angle-must be corrector otherwise the peeling wil-l beteit'her too thick, .or too thin tobepractical.

The blade thickness and the bevel angle: are

thestwo. interdependentjfactors which determine the ease: and surenessof tlfiepar ing' stfoke. They determine-the width of the beveledsurfaceon which the blade rides in paring and this .width fixes the easeand sureness of the paring-stroke.

The, paring strokei-s *the product of two concurrent. forces, .the oneused... to propel the blade forward. and the. other. being, the upward:force on the beveled surface as itlis being propelled forward. ,Ittherefore evident that anyyariation. of.,e ither the. blade thicknessorthe' bevel angle othernthanthat .disclosedm'will' upset;the

fine balance ofjth'ese forcesand produce-undesirable results. In otherwords, the beveledsurface functions .to guide the paring. edge. oversthe area beingpared, thus preventing deep. cutting.

the blade thickness arewithin the approximate limits herein set "forth,that the, blade. will ride at a veryv shallow and comparatively. uniformdepth below the beingpared. a a

To pare fruits and vegetables with ,-m'y,'paring knife, the surfacelsnomd be placed againstlthe surface. of 5 the product .to be,paredflands after tipplngjthe blade upwardly. a small amount the usershould then slide the blade forward ,as in paring whereby the sharp.edge will take' a position slightly below the skin or, peel.li,.'Ihe'-edge "of the .blade rides. easilyia'nd smoothly below thesurface of the product and the surface l serves as a guide insupportingthe blade in; thi'slse'rniupright position. Consequently, theblade rides at .a sufi'iciently shallow,- depthito assist in paring avery thin peelingandithis is accomplished with a light, paring frictionI 7 l,

While holding. the beveledisurface flush'against the product is not theonly way that my', paring unit can be-usedlhavediscovered, however, thatfor the majority ofpeople this i s bysfar theeasiest Way to use theknife. 1 v

Not only is it possible to-obtain a thinncr-peeL ing with bevel knife;construction, but the product remains more nearly in its naturalastatesuch as for example peaches .and apples. are rounder, and Irishpotatoeslose-but little-oithe valuable mineral salts that are-tin;theth'iclceouter layersj While aabladethavin'g aibevel-angle of.:?-.-and

surface of the fruit or. vegetable and'carrots. When parin Consequently,it is'only-wh'en the bevel angle and o a, blade thicknessohOQO ,inch isthe'be'stityp of (75 to learn the knife for paring the majority of foodproducts, it is possible to employa blade, the beveled surface of whichmakes an angle of from 26 to 33 with the blade face. thickness of theblade may vary from'.055 inch to .095 inch without too much sacrifice inutility. In conducting my experiments, it was determined that a paringknife having an angle. greator than 33 is extremely diflicult to 'useand cannot be .kept .in place for paring .due tothe unequality of. theconcurrentforoesf.r*j'lfhe knife is forced out after 'each attempt tocontinue par-' ing. Additionally, when theangle is less than 26 theblade has a tendency to out too deeply 'in toithe product and therebyproduce avery wasteful peeling. For these reasons a blade hav- "in'ganangle less than 260r greater than 33? must .-be ;considered impracticalfor 'parin'gf When the blade thickness is over @095 inch there=is"afiorded a knife which is rather clumsy to use rand which becomesevenmore cumbersome .wheniteisg'desired to pare rapidly." In other' enthe .blade.thickness exceeds/.095

q r inch, .the. .knife is not particularly effective due .t oetheincreased weight-and friction.- 0n the other hand, when the blad to; rockduring the paring. -pr'ocess." Obviously, with such depth ot thepeel1ng=is noticeably irregular at intervals because the beveled l rowto' support the blade properl'yi I My. paring knife, however, isouitelsim ple in construction and operationand isveryeconomical,particulaily in paringv thin. skinned fruit.

The anglerange (26. to r33').is mostimportant inviw'of the/fact that'theparing'efficiency decreases{when angles a a;

,ori below this. range are utilized. YQWh'ile the .prefe'rredl b'evelangle for the majorit of-prbducts is .302 it will be appreciated that aslight deviation from this figure will not, affect rnaterially thevefficiency of two -critical factors;Qandnlt.is onlyrwhent they ,ar'e'corre' thatj the bladwillrideat ashallow and sub ntially; uniform depthbelow the :skin orzpfie inj f'thef product being worked upon'..'-

thatjan angleof 29 or 30,? .iirmerlproducts, such a softer. products,such {egg P 311135,"

an 1e1ofi32 gems? is m'uch better.,.

.. 'lirFiguresfi .to,-8 inclusive it-will belfnoted ,that I haveillustratedia -paringvknife similar to that'show'n' in' Figure 1 which-iaprovided with a coring uni tl The knifeiblade is-dllustrated by thenumeral 1 [li and is provided :with a bevel surface ll correspondingtothe"surface 4 shown and-describediin-gconnectiontwithe Fig- .handleand the opposite end is vprovided wlth I a coring scoop scoopi llisfis'ubstanti-ally crescent-shaped? as shown ZIn'L-Fligure B and Ihavealso found that the thickness is less than .055.inch, the knifeis-verydifiicult v to use properly since the beveled-surface lisfltoo narrowand there Iisa-tendncy forthe blade '..thinj blade. it is somewhatdiflicult Q proper manipulation. Also} the urface is too narhiokness is.very-im-; o as' this isIahecessary Ia'ctor i Y s s V W t. i i probably,thernost desiz-ableithisfigure 'may vary I {The blade.jthickh'e'ss andthe bevelangleyare pricots, peaches,- or; tomatoes; an

I have shown a blade member 30 provided with two beveled surfaces 3| and32. As shown, each a surface makes an angle of 30 with theblade face andthe blade is .090 inch in thickness. Under certain circumstances a bladeof this type guiding surface extending from the paring edge to the bladeface opposite the peel deflecting surface and forming with the peeldeflecting surfaeean angle of substantially 30, said flat bladeguldingsurface adapted to engage the surface of the fruit or vegetable beingpared serving there-v by to inhibit rotation of the blade about itslonis desirable in that it will permit either edge h V of the unit to beused during the paring process.

While I have shown and described the preferred embodiment of myinvention, I wish it to be understood that I do not confine myself tothe precise details of construction hereinset forth by way ofillustration, as it is apparent that many changes and variations may bemade therein, by those skilled in the art, without departing from thespirit of the invention, or exceeding the scope of the appended claims.

I claim: v p

1. A knife for paring thin vegetables comprising an elongated fiat bladeof substantially .090 inch thickness, saidblade be-. ing provided with aflat peel deflecting surface,

a straight paring edge extending the length of a longitudinal edgethereof, and a flat bladeskinned fruits and;

gitudinal axis during the paring operation to thereby govern thethickness of the skin being pared fromthe fruit or vegetable. 2.A knifefor paring thin skinned fruits an vegetables comprising an elongatedfiat' blade of a thickness between .055 inch and .095 inch,

said"blade being provided with a flat peel defleeting surface, astraight paring edge extend v ing the length of a longitudinal edgethereof, and

. a flat blade guiding surfaceextending from the paring edge to theblade face opposite thepeel deflecting surface and formingwith the peeldeflecting surface an angle between 26 -and 33,

said flat blade guiding surface adapted to engage the surface of thefruit or vegetable being pared serving thereby to inhibit rotation ofthe blade about its longitudinal axis during the paring operation tothereby govern the thickness of the skin, being pared from the fruit orvegetable. j t

OLA D. OVERBEY.

